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Raspberry Lemon Muffins

Name: Raspberry Lemon Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18 servings.
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs, lightly beaten; 1 cup half-and-half cream; 1/2 cup canola oil; 1 teaspoon lemon extract; 1-1/2 cups fresh or frozen raspberries

8 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

18 servings

These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack.

Raspberry Lemon Muffins Recipe photo by Taste of Home

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Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup half-and-half cream
1/2 cup canola oil
1 teaspoon lemon extract
1-1/2 cups fresh or frozen raspberries

Directions

In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries.
Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.

Nutrition Facts

1 each: 179 calories, 8g fat (2g saturated fat), 30mg cholesterol, 146mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 3g protein.

Raspberry Lemon Muffins

Total Time

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